Craving a hearty, portable breakfast that’s packed with flavor? These Breakfast Egg Muffins are loaded with fresh ingredients like spinach, potatoes, bacon, and cheese, plus a kick of Tabasco sauce! Perfect for holidays, busy mornings, or any time of day, these Breakfast Egg Muffins are easy to make and family-friendly. With a fluffy texture and wholesome goodness, they’re a meal in every bite. Let’s get started on this delicious recipe!
Why You’ll Love This Recipe
- Full of fresh, nutritious ingredients.
- Quick to prep and bake in one tin.
- Portable and perfect for meal prep.
- Tabasco adds a flavorful zing—no extra seasoning needed.
- Great for kids and adults alike.
Tools Needed
To make these Breakfast Egg Muffins, you’ll need a few kitchen essentials. Missing anything? Visit Our Shop for quality tools to simplify your cooking!
- Muffin tin: For perfect muffin shapes (Serious Eats guide to top muffin pans).
- Non-stick skillet: To cook the bacon and veggies.
- Mixing bowl: For whisking the egg mixture.
- Whisk: To blend eggs smoothly.
- Grater: For shredding the potato and cheese.
Ingredients
Here’s what you’ll need for these tasty Breakfast Egg Muffins (makes 12):
- 6 oz bacon, chopped into ½-inch pieces
- ½ cup finely chopped onion
- 1 medium potato, peeled and grated
- 8 large eggs
- ½ cup half-and-half
- 2 tsp Tabasco sauce
- 2 cups coarsely chopped fresh spinach
- 1 cup grated cheddar cheese (½ cup reserved for topping)
Directions
Follow these steps to make your Breakfast Egg Muffins:
- Prep the Oven: Preheat to 375°F. Grease a 12-count muffin tin or use silicone liners.
- Cook the Bacon: In a skillet over medium-high heat, sauté 6 oz chopped bacon until crispy (5-7 minutes). Transfer to a plate, leaving 2-3 tbsp fat in the pan.
- Sauté Veggies: Add ½ cup chopped onion to the skillet and cook for 2 minutes. Grate the potato, squeeze dry with hands and paper towels, then add to the pan. Sauté 5-7 minutes until nearly cooked. Remove from heat and cool slightly.
- Mix the Base: In a bowl, whisk 8 eggs, ½ cup half-and-half, and 2 tsp Tabasco sauce. Stir in cooled potatoes, 2 cups spinach, and ½ cup cheddar.
- Assemble: Divide the mixture evenly into the muffin tin. Top with bacon and remaining ½ cup cheese.
- Bake: Bake for 22-23 minutes until puffed and lightly browned. Cool for 5 minutes before removing.
Expert Tips for Perfect Breakfast Egg Muffins
- Squeeze potatoes dry to avoid a gummy texture.
- Use silicone liners for easy removal and cleanup.
- Let them cool slightly to firm up before serving.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
Common Mistakes to Avoid
- Wet potatoes: Excess moisture can ruin the texture.
- Skipping the fat: Bacon grease adds flavor to the veggies.
- Overbaking: Check at 22 minutes to keep them moist.
Variations
Make these Breakfast Egg Muffins your own with these twists:
- Swap bacon for sausage or ham.
- Use kale instead of spinach for a hearty bite.
- Add a dash of cayenne for extra heat.
Storage and Reheating
- Storage: Refrigerate in an airtight container for 4-5 days.
- Reheating: Microwave for 20-30 seconds or bake at 350°F for 5-10 minutes.
- Freezing: Freeze for up to 2 months; reheat from frozen at 375°F for 15 minutes.
FAQs
- Can I skip the Tabasco?
Yes, but add salt and pepper for flavor. - What cheese works best?
Cheddar’s great, but Swiss or mozzarella are tasty too. - Can I make these ahead?
Absolutely—perfect for meal prep! - No muffin liners?
Grease the tin well to prevent sticking. - Vegetarian option?
Omit bacon and add mushrooms or bell peppers.
Conclusion
These Breakfast Egg Muffins are a flavorful, wholesome way to enjoy breakfast anytime. With their fluffy eggs, crispy bacon, and veggie goodness, they’re a holiday must-have or everyday treat. Try them out and stock up on kitchen essentials at Our Shop for more breakfast inspiration!
